Vegetarian Instant Pot Bean Soup Using Dried Beans

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Instant Pot bean soup is a hearty, healthy vegetarian dinner, made using dried beans in your Instant Pot. Made with a packaged 15-bean soup starter, this quick and easy meal comes together, start to finish, in just 45 minutes!

Vegetarian Instant Pot Bean Soup Using Dried Beans is a meatless meal that satisfies and warms you up on the coldest day. Best of all- you can make this fast! Gone are the days where it takes hours to soften and cook dried beans. Now, with small appliances like slow cookers and electric pressure cookers you can shave hours off of your cook time.

Now that the holidays are over, many of us are looking for healthier recipes to help get our eating back on track. I took one of my most popular recipes using Hurst Beans: Hurst’s 15 Beans Soup with Leftover Ham, took out the meat and added more veggies. I promise you won’t miss that ham bone! If you participate in Meatless Monday’s then this recipe needs to be in your lineup!

Don’t let the thought of using dried beans keep you from trying them. They are economical, healthier (nothing added it’s just beans) and so so versatile! Heck, I have even made brownies with beans!

This Instant Pot bean soup recipe can be easily adapted for use in a slow cooker. Keep the same ingredient line-up, just add it to a slow cooker. Cook on low for 7-8 hours or high for 5-6. The times will vary according to how many times you open the lid, your particular model of slow cooker or how soft you like your beans.

In a 6qt Instant Pot or electric pressure cooker, place in all ingredients EXCEPT tomatoes and lemon juice and ending with olive oil.

Place lid on pressure cooker and set for manual high pressure 45 minutes.

Be sure valve is set to SEAL.

It will take a few moments to come to pressure and then cook for 45 minutes.

Once finished, and pressure has naturally dropped, remove lid, taste for seasoning (add if you want) and stir in tomatoes and lemon juice.

Lightly mash a few beans if you want to.

Serve.

NOTE: Once you have taken off the lid, added lemon, tomato and any seasonings you feel it needs- you can cook a bit longer with the lid off in the Instant Pot OR a slow cooker. I like to let mine cook a bit to meld the new additions together. This is optional.and of course- if you want the beans to be softer then you need to cook another 5 minutes, with the lid on, at manual high pressure.

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A few tips about this Vegetarian Instant Pot Bean Soup Using Dried Beans recipe:

This works best in a 6 qt or larger electric pressure cooker

Do not overfill your pressure cooker

Allow for a natural pressure release when it is finished. Do not do a quick release or you will risk soup splatter coming out of the valve release

Add 1 TB of olive oil (or any light oil) as the last ingredient to help control foam

Once the pressure is released and you open the lid, test for doneness in the largest bean

Once you are happy with the softness of the beans taste to see if you need to add a seasoning of your choice

Lastly, stir in 1 can of Red Gold undrained petite diced tomatoes, the juice of 1 lemon and give the beans a light mash (if you like that consistency)

If you want to add meat- add meat! This is a great recipe to build upon. Many Hurst Beans varieties come with a fantastic blend of proprietary herbs and spices that I always use. Except for today’s meatless recipe.The seasoning packet is meat free.

Newbie with IP. Thx for recipes.
AM making your 15 bean veggie recipe now but I messed up and added 1/2 lemon juice early - will it still be OK?
Also, how important is it to have the Tops of celery and that brand of tomatoes - i had neither.
45 minutes to go!

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Have had dried beans in my pantry for a while now....didn't want to bother with soaking. With the InstantPot , you don't have to. I added a few cloves, because I love them in veggie soup. Set it for 45 minutes, as instructed, added the lemon juice and tomatoes at end. Wonderful. My 8 and 10 year old boys had seconds, so that makes it qualify as a "keeper". Thank you!
Found your recipe on the Hurst Beans website. :-)